Purple potato egg tarts
EggTart is called egg tart in Taiwan, and tart is a transliteration of English "tart", which refers to a pie with exposed filling (a pie pie with opposite surfaces covered with cake skins and sealed filling); reed is a "tart" filled with egg slurry. The method is to put the cake crust into a small round basin shaped cake mold, pour in the egg paste made by mixing sugar and eggs, and then put it into the oven; the outer layer of the baked egg tarts is crispy crust, and the inner layer is sweet yellow solidified egg paste.
Recipe Recommendations
- egg tart skin of 9
- light cream 85 grams
- milk 60 grams
- egg yolk of 2
- fine sugar 25 grams
- low-gluten flour 6 grams
- purple potato appropriate amount
- sweetening
- baking
- half an hour
- ordinary
Steps for Purple potato egg tarts
1
Prepare materials. I bought ready-made egg tart skins, so it is easier to make.
2
Stir the light cream, milk, and white sugar evenly, and heat until the white sugar is completely melted.
3
Pour in the egg yolks, sieve in the low-gluten flour, and stir well.
4
After sifting, you will get egg tarts water.
5
Dice the purple potatoes and place them on the tarpee. (If this step of making the original flavor is omitted).
6
Pour in the egg tart water and fill it 70% full.
7
Place into the middle layer of the oven.
8
210 degrees C. For about 25 minutes, bake until the surface of the egg tart appears in focus.
9
The delicious egg tarts are ready.